Caramel Apple Pecan Cobbler

Caramel Apple Pecan Cobbler

This fabulous cream cake recipe uses three tins of caramel apple pie filling! It is absolutely spectacular and perfect for holidays like Mother's Day, Father's Day or summer vacation.

Ingredients

For the Apple Filling

• ⅓ cup sugar
• 1 tsp cinnamon
• ⅓ cup brown sugar
• ¼ tsp nutmeg
• 2 tsp corn starch
• 1 cup pecans, chopped
• 9 apples, peel, core and slice (I used Granny Smith)
• 2 tsp lemon juice

For the Caramel Sauce

• ¼ cup milk
• 1 tsp vanilla
• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar

For the topping

• 2/3 cup sugar
• 2/3 cup brown sugar
• 1 tsp salt
• 2/3 cup boiling water
• 3 tsp baking powder
• 3 cups all purpose flour
• 2 stick butter, cut into small pieces

Additional topping

• 1 tsp cinnamon
• 3 Tbs sugar

Instructions

Preheat the oven to 375 °

For filling

First, add the sliced ​​apples to a large mixing bowl.

Then sprinkle brown sugar, sugar, cinnamon, cornstarch, lemon juice and nutmeg on the apples.

Stir until apples are coated, then add pecans. Stir.

For the caramel sauce

First, in a small heavy-bottomed saucepan, melt the butter over low heat.

Then add the brown sugar and milk.

Bring to a boil over low heat and continue stirring constantly for 12 minutes.

Remove from heat and add 1 teaspoon of vanilla. Stir.

Let the caramel cool for 10 minutes. Pour over the apple mixture and stir (keep a small amount to sprinkle on top. You will need to reheat it so that the sauce is easy to pour).

Pour into an ungreased 13 x 9 baking dish.

For garnish

In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder, and salt together.

Using a pastry blender, mix the butter in the flour mixture until it is crumbly.

Pour the boiling water and stir until everything is well mixed.

Spread the mixture over the apples and spread, making sure to cover all the apples.

In a small bowl, combine the sugar and cinnamon and sprinkle on top.

Bake for about 35 minutes or until the garnish is golden.

Happy cooking time.